Artichoke Stew With Pecorino Romano Recipe

• 1 1/2 lb small boiling potatoes cut small pcs
• 2 lb medium artichokes - (abt 4)
• 1/4 c. extra virgin olive oil divided
• 1/2 c. water
• 1/2 tsp salt
• 2 x garlic cloves chopped
• 1/4 tsp dry red pepper flakes
• 2 x fresh thyme sprigs
• 1 x fresh rosemary sprig
• 1/2 lb cremini mushrooms cut small pcs
• 2 tsp chopped fresh mint
• 2 Tbsp. minced green olives
• 1 ounce pecorino Romano cheese

1. To clean the artichokes, pull off the tough outer leaves till you reach the pale green inner leaves.
2. Cut off the top 1/3 of the tips.
3. Using a paring knife, peel the dark skin from the base and stems.
4. Finally, cut the artichokes into lengthwise quarters and drop them into a bowl full of acidulated water (water with the juice of 1/2 lemon added).
5. This will keep them from turning black.
6. If you're using large artichokes, follow the same steps, but after you've trimmed the tops, scoop out the hairy chokes (a grapefruit spoon works well).
7. Slice the hearts into 1/2-inch pcs.
8. Steam the potatoes over rapidly boiling water in a tightly covered pan just till tender, about 15 min.
9. Remove from the heat and set aside.
10. Combine the artichokes, 3 Tbsp.
11. of the extra virgin olive oil, the water, 1/2 tsp.
12. of salt, garlic, red pepper flakes, thyme and rosemary in a large skillet.
13. Cover tightly and place over high heat.
14. Cook till the artichokes are just tender, 5 to 7 min.
15. Remove the lid and continue cooking over high heat till all the liquid has evaporated and the artichokes begin to make a sizzling sound from frying in the oil.
16. Stir frequently to keep the artichokes from sticking.
17. Add in the potatoes and reduce the heat to low.
18. In a separate skillet, heat the remaining 1 Tbsp.
19. of extra virgin olive oil over high heat.
20. When very warm, add in the mushrooms and cook, tossing frequently, till they have given up their liquid and are beginning to brown, 3 to 5 min.
21. Add in the mushrooms to the potatoes and artichokes and stir in the mint and the olives.
22. Season to taste with salt.
23. Remove the thyme and rosemary sprigs.
24. Divide the stew proportionately among 6 pasta plates or possibly shallow bowls and garnish with the cheese by using a vegetable peeler to shave off thin strips over each bowl.
25. Serve immediately.
26. This recipe yields 6 servings.

boiling potatoes, artichokes, extra virgin olive oil, water, salt, garlic, red pepper, thyme, rosemary sprig, cremini mushrooms, fresh mint, green olives, romano cheese

Taken from cookeatshare.com/recipes/artichoke-stew-with-pecorino-romano-69911 (may not work)